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Although the importance of aroma in fruit quality is well recognized, little is known about the process of aroma synthesis. This research will address the question: How do fruits produce aroma and regulate its formation at the molecular level during fruit ripening? Achieving answers to these questions will provide the knowledgebase necessary to improve the flavor quality of fruits. It may also become possible to uncouple aroma synthesis from ethylene-dependent fruit ripening, and yield new cultivars that combine long shelf life and best taste.

The results of this research have direct implications for breeders, geneticists, and the fresh produce industry by providing the basic knowledge required for enhancing fruit quality. The improvement of fruit flavor will benefit California and US agriculture through the production of higher quality crops which will be more competitive in the global food market. The creation of better tasting produce could also have a positive impact on consumers’ dietary choices by increasing acceptance of fruits and vegetables.